Potato salad recipe

Potato salad recipe takes a little bit longer to execute but well worth the effort!

The tricky part of this potato salad recipe is cooking the potatoes and making the hard boiled eggs. I suggested some strategies in the recipe that works well for me but feel free to use your own if you want. You don't have to cook them both at the same time if you're not comfortable with that.

Part 1 (10 min)
Fill two pots/saucepans up to 3/4 full of water (1), then add the potatoes to one and the eggs to the other (potatoes and eggs have to be fully submerged) (2). Add about 1 teaspoon of salt in with the potatoes (3) and mix briefly. Turn up the heat to high setting on both (4), then cover (5). The water will take some time to reach boiling, so chop the onion, celery, and cucumber (6) and set them aside in a separate bowl.

Part 2 (30 min)
Once the water boils... a) for the potatoes, lift the cover and allow them to boil for 15 min until they are tender (1); b) for the eggs, remove the pot/saucepan from heat as soon as boiling temperature is reached while keeping the lid on and allow the eggs to cook for about 10 min to get hard-boiled eggs (2). After the egg or potatoes are cooked, dump the hot water in the sink without losing the contents (3) and shock with cold water (4). Peel the potatoes, then chop them into cubes (5) and set them in a large bowl (6). Peel and slice the eggs (7) and put them in the bowl with the potatoes (8). Add the chopped vegetables in the bowl of potatoes (9).

Part 3 (5 min)
To make the dressing, in a measuring cup, combine the mayonnaise, mustard, a sprinkle of garlic powder (optional) and salt and pepper (1), then mix well (2). Pour the salad dressing on, and mix gently with a spoon (3).